Arts Management
Maren Dean
High School Student
Noblesville,IN
Summary
Approachable Hostess with extensive experience managing reservations and waitlists. Warmly greets and seats guests promptly to maintain workflows. Highly organized and committed to creating welcoming atmosphere. Diligent Expeditor with 2 years of experience in restaurant operations and customer service. Highly skilled in food preparation and kitchen operations management to foster quality and guest loyalty.
Overview
2
2
years of professional experience
3
3
years of post-secondary education
Work History
Hostess
Big Bear Biscuits
Noblesville, IN
11.2022 - Current
- Supported servers, food runners, and bussers with keeping dining area ready for every guest.
- Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
- Answered customer questions about hours, seating, and menu information.
- Cultivated positive guest relations by managing information and orchestrating speedy seating.
Food Expeditor and Food Prep Chef
The Local Eatery And Pub
Noblesville, IN
05.2021 - Current
- Maintained speed of service for food orders while minimizing errors and complaints.
- Trained new expeditors and food runners according to company policies and standards.
- Assisted preparation of food plates, overseeing quality and appearance.
- Established rapport with customers by providing friendly and attentive service.
Education
High School Diploma -
Noblesville High School
Noblesville, IN 08.2020 - Current
Skills
Food preparation and safety
undefinedInterests
Art History
Noblesville High School Tennis JV
I've been in tennis since the 8th grade. I joined high school tennis my freshmen year and have been attending practices and matches for 2 years and I hope to continue. I also participated in off-season practice at the Caramel Racket Club.
Timeline
Hostess
Big Bear Biscuits
11.2022 - Current
Food Expeditor and Food Prep Chef
The Local Eatery And Pub
05.2021 - Current
High School Diploma -
Noblesville High School
08.2020 - Current
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